Lamb Curry

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 344
  • Fat: 6.4g
  • Saturated fat: 2.2g
  • Protein: 32.0g
  • Carbohydrate: 40.4g
  • Fiber: 7.8g
  • Cholesterol: 73mg
  • Iron: 5.6mg
  • Sodium: 815mg
  • Calcium: 69mg


  • 1 pound lean boned leg of lamb
  • Cooking spray
  • 3 cups Vidalia or other sweet onion (about 1 large)
  • 1 (2-inch) piece fresh ginger
  • 1 (14 1/2-ounce) can fat-free beef broth
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 6 small red potatoes, quartered (about 1 pound)
  • 2 cups frozen green peas


  1. Trim fat from lamb; cut lamb into 1 1/2-inch pieces.
  2. Coat lamb with cooking spray. Cook lamb in a large nonstick skillet over medium-high heat 4 to 5 minutes or until browned, stirring occasionally. Remove lamb from skillet; set aside.
  3. Add onion and ginger to food processor bowl; process until minced.
  4. Coat onion mixture with cooking spray. Cook in skillet over medium-high heat 3 minutes or until lightly browned. Add lamb, broth, curry powder, and salt. Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally. Add potato; cover and cook 20 minutes. Add peas; cook 3 additional minutes.
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